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Sausage bake with Beans and Kale (GF)

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
30 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Veggie sausages 3 6
Onion 1 2
Garlic 2 cloves 4 cloves
Carrot 1 2
Cannellini beans 400 gr 800 gr
Thyme 3 sprigs 6 sprigs
Spice mix (smoked paprika, chilli) ½ tbsp 1 tbsp
Diced tomatoes 400 gr 800 gr
Kale 2 stalks 4 stalks
*Syrup (Maple, Agave) 1 tbsp 2 tbsp
*Soy sauce 1 tbsp 2 tbsp
*Olive oil 2 tbsp 4 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy 299Kj
  Protein 3.6g
  Fat, Total 0.6g
  –  Saturated 0.1g
  Carbohydrates 10.3g
  – Sugars 6.3g
  Sodium 266g
  Allergens Gluten Free

TOOLS: Oven, ovenproof pan/baking tray, frypan, wooden spoon, strainer

METHOD

1

PREP                               

Preheat oven to 180C ● finely dice onion and mince garlic ●  dice carrot into 0.5cm cubes ● drain and rinse beans

2

COOK                                 

Place saucepan (or ovenproof pan) on medium heat with 1(2) tbsp of oil ● add onion and carrot, cook for 4 minutes until softened ● add garlic and spice mix and cook for 1 more minute ● add diced tomatoes, bring to the boil and simmer for 5 minutes

3

FRY                                      

Heat fry pan on high heat with 1(2) tbsp of oil ● divide each sausage in 3 smaller pieces ● fry sausages in oil until they are nicely colored 4-5 minutes

4

TEAR & BAKE                       

Tear kale from stems into smaller pieces ● add beans, sausages, soy sauce, syrup and kale to the pan ● season with salt & pepper ● place pan in oven with a lid on top (use a baking tray if your pan is not ovensafe) ● bake for 15 minutes

5

FINISH & SERVE            

Remove lid from the pan and bake for 2 more minutes ● garnish the bake with thyme leaves ● serve in bowls

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.